Overnight Mashed Potato Casserole

By carvalhohm

Ingredients

• 3 lbs. russet potatoes, peeled
• 1 1/2 cup sour cream
• 5 T butter, divided
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup dry bread crumbs
• Cook potatoes until tender in boiling, salted water. Drain and place cooked potatoes in the large bowl of electric mixer. Add sour cream, 4 T butter, salt and pepper in large bowl.
• Beat potato mixture until light and fluffy. Pile lightly
• in buttered 2 quart casserole. Cover and refrigerate overnight.
• Bake covered in preheated 325 oven about one hour or until heated through.
• Toss bread crumbs with remaining 1 tablespoon butter, which has been melted and sprinkle buttered crumbs over potatoes. Continue baking, uncovered about 30 minutes.

Preparation

Step 1

see above